"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Glenda's Crab Dip Recipe

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This recipe for Glenda's Crab Dip, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
2007 Minnesota Aharts' Cookbook
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - lb. crabmeat (can be lump crabmeat or claw meat)
1 - stick butter or margarine
3 - 8 oz packages of Philadelphia cream cheese
1 - medium onion
1 box of club crackers (or whatever kind of crackers you want. Doesn't work well with flavored crackers because they take away from the dip)
Salt and pepper to taste (Glenda uses a couple of shakes of Tony Cachere's seasoning only)

Directions:
Directions:
1. Chop onion fine.
2. Melt butter in pot, saute onions until they are wilted but not real brown.
3. Add crabmeat and cream cheese and cook on low heat until everything is blended well and serve.

Works well to keep heated in crock pot on low after the stove top directions.

If you double the recipe, double the crabmeat, and cream cheese but use 1-1/2 sticks of butter and 1 large onion.

NOTE: Pick through crabmeat for shells.

Personal Notes:
Personal Notes:
For Annette, Susan, Patty and Britt this recipe brings back fond memories of our Riverbend Girls Weekend in Chattanooga. We enjoyed some great music, met Carlos (he rides dirt bikes, you know), borrowed Reb from Sticky Fingers, taught Glenda and Brit how to play 500, and laughed so hard our stomachs ached!.

 

 

 

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